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Sugar & Sparrow

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Basic Vanilla Buttercream Recipe

May 21, 2020 · In: Cake Basics, Frosting, Recipes

Jump to Recipe

I’ve tested a ton of buttercream recipes in my day, but my go-to is a super simple American buttercream recipe that I’ve tweaked to my liking. I’ve used this recipe for frosting countless cakes and cupcakes and I’m a big believer that a good vanilla buttercream is something every baker should have in their recipe box. There’s nothing fancy about the way this recipe is made, but it will certainly taste like you whipped up something special!

vanilla buttercream recipe for cakes

Making sure you use a good quality vanilla extract or paste is one of the secrets to success. You can use any kind of vanilla extract or paste, but I always use bourbon vanilla (I get mine from Trader Joe’s!) to give it a rich vanilla flavor. The other secret to success? Room temperature everything. That means taking the milk and butter out and letting them come to room temperature for about a half hour to an hour before you start any mixing. 

american vanilla buttercream recipe

Here’s a quick video I whipped up to show you my method for making this buttercream recipe and all my tips for success:

I’ve got more recipe videos like this one + some fun cake decorating tutorials on my YouTube channel if you want to see some more! I’m always rolling out new videos, so click the subscribe button while you’re there to ensure you never miss a new one.

vanilla buttercream recipe for cakes

Vanilla Buttercream

5 from 35 votes
A rich, flavorful vanilla buttercream that is so easy to whip up, but tastes like you made something special. 
Print Recipe Pin Recipe
Prep Time:20 mins
Total Time:20 mins
Servings: 3 cups

Ingredients

  • 1 cup (226g) unsalted butter, room temperature
  • 3 1/2 cups (420g) powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2 Tbsp whole milk or heavy whipping cream, room temperature
  • 1/4 tsp salt, or to taste

Instructions

  • With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes. 
  • With the mixer on low, add the sifted powdered sugar one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. 
  • Add vanilla, milk, and salt and mix on low for another minute until fully incorporated. 

Notes

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. 
To Make It Vegan: substitute an equal amount of vegan butter (I love Earth Balance Sticks) for the unsalted butter, use 1 Tbsp dairy-free milk instead of 2 Tbsp whole milk (my favorite is unsweetened coconut milk), and omit the salt. 
To Make It Extra White: After all ingredients have been incorporated, add 1-2 tsp of Americolor Bright White or icing whitener of your choice.  

Tips for the best buttercream consistency

There are three types of consistency for buttercream that you need to know, and each one plays a different role in cake decorating.

Medium Consistency

This is the most versatile of all consistencies. It works perfectly as a filling between layers, crumb coating, frosting a cake (especially if you want a smooth buttercream finish), and even decorating cupcakes with simple piping tips. This buttercream recipe is medium consistency as-is, so it’s super easy to spread smoothly onto cakes. To test and make sure you’ve got a medium consistency going, you should be able to dip your rubber spatula into the buttercream and it will come out with soft peaks and spread easily when you move your finger over it.

vanilla buttercream recipe for frosting cake

Thin Consistency

This is the perfect consistency for painting with buttercream or writing a message on your cake. To achieve it, just add 1-2 additional teaspoons of room temperature milk to thin out the buttercream. 

Stiff Consistency

If you’re piping buttercream flowers, especially ones with petals that need to stand upright, you’ll need a stiff consistency. Add an extra 1/2 cup of powdered sugar per batch of the above recipe to achieve this. When you dip your rubber spatula into the frosting, it should come out with stiff peaks, but when you pipe with it, make sure it’s not so thick that you have to put a ton of extra pressure on the bag or clog the piping tip. If you’re running into these problems, fear not! You can tone it down by adding room temperature whole milk, 1 tsp at a time, until it’s just right.

buttercream flower cake tutorial

By: Whitney · In: Cake Basics, Frosting, Recipes · Tagged: baking, buttercream, buttercream recipe, cake, cake recipes, cakes, frosting, frosting recipe, recipe, vanilla, vanilla buttercream recipe, vanilla frosting

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Reader Interactions

Comments

  1. Kim says

    August 24, 2018 at 10:27 am

    Thank you very much!! Love from Holland.

    Reply
    • Whitney says

      August 24, 2018 at 3:02 pm

      Thanks, Kim! Love from Portland as well!!

      Reply
    • Aygul says

      October 5, 2018 at 10:49 am

      5 stars
      Hallo, wat is dit ‘whole milk or heavy whipping cream’???
      Alvast bedankt

      Reply
      • Whitney says

        October 5, 2018 at 2:26 pm

        Hi Aygul! Whole milk has the highest butterfat percentage of any dairy milk (as opposed to “2%” or “skim milk”, etc) and heavy whipping cream is basically whole milk with an even higher butterfat percentage. What kind of milk do you have over there? I can offer a recommendation if you don’t have access to whole milk or heavy whipping cream.

        Reply
        • Maria says

          April 11, 2019 at 5:54 am

          Hi Whitney,

          while I do have whole milk and heavy whipping cream I’m curious to hear your other recommendation. I don’t generally have either at home as we don’t drink milk and the heavy cream always goes to waste after the couple tbsps I use out of the cartons :/

          Thanks!

          Reply
          • Whitney says

            April 11, 2019 at 9:57 am

            Hi Maria! This recipe is best with either whole milk or heavy whipping cream. I’ve never tried it with any other liquid, but I suppose you could substitute it with any liquid dairy you have on hand. Let me know if you try it with something as a substitute!

        • Takwa says

          May 21, 2019 at 1:04 am

          I don’t have access to either and have 2% milk at home. What’s your recommendation?

          Reply
          • Whitney says

            May 21, 2019 at 2:07 pm

            Hi Takwa, you can use 2% milk and the results should be totally fine! Just make sure the milk is room temperature before adding it to the buttercream. I only recommend Whole Milk or Heavy Whipping Cream because that’s usually what I have on hand and the added fat content produces buttercream that’s a little bit fluffier.

        • Takwa Wahedi says

          June 7, 2019 at 8:24 pm

          I don’t have easy access to whole milk or heavy cream! I’d love a recommendation!

          Reply
          • Whitney says

            June 8, 2019 at 10:16 am

            Hi Takwa. Just like I mentioned above, you can use any kind of milk you want. You mentioned having 2% milk at home and that would be totally fine.

          • Leanne says

            March 8, 2020 at 3:47 pm

            Hi Whitney
            If I am doing a 3 layer 20cm round cake with a 2 layer 10cm round cake how many quantities do you recommend for layers, crumb coat and frosting?
            Thank you

          • Whitney says

            March 10, 2020 at 7:51 pm

            Hi Leanne! To fill, crumb coat, and frost both cakes of those sizes, I would make 2.5 batches of this recipe.

          • Clarissa Edwards says

            July 31, 2021 at 5:30 pm

            Hi! I don’t have a stand mixer currently. Can I whip this by hand?

          • Whitney says

            August 1, 2021 at 9:55 am

            Hi Clarissa! This recipe works great with an electronic hand mixer, but if you are planning on trying to whip it up without an electronic device you won’t be able to get the butter whipped enough unfortunately.

      • Colleen says

        May 15, 2021 at 12:39 am

        Hi Whitney, once I have done the crumbed coating & refrigerate the cake..do I also refrigerate the buttercream?

        Reply
        • Whitney says

          May 17, 2021 at 7:27 pm

          Hi Colleen! If you’re only refrigerating the crumb coated cake for 20-30 minutes, I would just keep the remaining buttercream at room temperature covered with a cloth. That way it’s ready to go when you move on to frosting the cake. If you’re refrigerating the crumb coated cake overnight, I would refrigerate the buttercream as well and then bring it back to room temp the next day and rewhip it with your stand mixer to bring it back to frosting consistency before frosting the cake. Hope that helps!

          Reply
    • Swaleha says

      March 2, 2020 at 4:08 am

      Thank you! Love the article. ❤️

      Reply
  2. Jodie Becker says

    September 9, 2018 at 7:57 pm

    Hi Whitney, thanks for your tips!! Buttercream is always too sweet for me. Is there any other ways to make it stiffer without making it sweeter?

    Reply
    • Whitney says

      September 10, 2018 at 9:04 am

      Hi Jodie! I hate having buttercream that’s too sweet, which is why my recipe includes less powdered sugar than normal and the addition of salt. If the stiffened version of this recipe is still too sweet for your liking, try adding an extra pinch or two of salt to even out the flavor.

      Reply
      • Johanna says

        February 13, 2019 at 4:05 pm

        5 stars
        Hi, Am from Peru, and am new in the world of pastry. I followed you for a while, but i didn´t know you have a blog. I love your work, and found this tips it´s awesome. Thanks for sharing all your secrets.
        My question is, when you said less powdered sugar and the addition of salt, you meant like change quantities? And if i use less powdered sugar, my buttercream will be thin? I used 334gr of margarine and 167gr of shortening, and 1kg of powder sugar. And i have same problem, flavor its to sweet. I use a peruvian escense called: Leche condensada, not Vanilla. Thanks again for your tips, and by just reading my comment am happy! Best of wishes always!

        Reply
        • Whitney says

          February 15, 2019 at 1:41 pm

          Hi Johanna! Thanks so much for the kind words! Depending on the consistency of the buttercream (if you want it thicker for piping things like buttercream flowers or thinner for frosting a cake) I recommend using different amounts of powdered sugar, as specified in the Consistency section of this post after the recipe. If your buttercream is too sweet, you can add a little extra salt to tone it down. I always just taste as I go. Hope that helps!

          Reply
        • margs says

          April 28, 2020 at 1:48 pm

          To help cut the sweetness, add some lemon extract to the recipe. Start with 1 teaspoon per 1 kg of powdered sugar. Let it sit for a few minutes, then taste it. You can add another 1/2 teaspoon if you would like. But be careful as adding to much it will change the flavor to a strong lemon flavor.

          Reply
        • Elaine says

          May 23, 2020 at 6:18 am

          I don’t even bake and I love watching your posts.

          Reply
          • Whitney says

            May 23, 2020 at 11:04 am

            Thank you, Elaine!

  3. Elizabeth Lewis says

    September 17, 2018 at 6:55 am

    5 stars
    Thank you Whitney! I am new to your blog amd I adore it already! You’re posts are to the point, and funny and your recipes aren’t overwhelmingly or complicated! From this busy F/t Mommy, big thanks!

    Blessings to you!

    Reply
    • Whitney says

      September 17, 2018 at 9:15 am

      Aw thanks so much Elizabeth! That is so kind and I’m happy you’ve found my recipes and blog posts useful!

      Reply
      • Dara says

        June 9, 2021 at 8:40 am

        Could I use Margarine instead of the Butter for this recipe or will it have an effect on the colour or flavour of the buttercream? Thanks!

        Reply
        • Whitney says

          June 12, 2021 at 9:34 am

          Hi Dara! I’ve never tried this recipe with margarine before, so I can’t say for sure how it will turn out. My hunch is that the consistency will be fine, but it might be more yellow in color and will have a margarine flavor, but as long as you don’t mind the flavor of margarine I’d say give it a try!

          Reply
  4. Tamara says

    October 4, 2018 at 2:56 am

    Thank from Russia ))

    Reply
    • Whitney says

      October 4, 2018 at 9:00 am

      Of course, Tamara! Love from Portland!

      Reply
      • Katie says

        March 7, 2022 at 3:04 pm

        Hi Whitney, Thanks so much for your awesome tips! Can I ice my cake to completion then keep it in the fridge for about 3 days? Do I need a cake box if so?

        Thank you x

        Reply
        • Whitney says

          March 18, 2022 at 8:45 am

          Hi Katie! That should work, but I wouldn’t frost it any farther in advance just to make sure it stays fresh for serving. A cake box would help prevent it from absorbing other fridge flavors. Here’s a blog post I wrote on making cakes ahead just in case: https://sugarandsparrow.com/making-cakes-ahead/

          Reply
  5. Jumoke says

    October 12, 2018 at 9:57 am

    Thanks for sharing, looking forward to using this

    Reply
  6. Zumaira says

    November 18, 2018 at 9:01 pm

    5 stars
    Wow!!! Ur recipes are sooo wonderful and amazing. I just love them. It’s soooo simple and easy to understand. Thnks a lot for sharing ur wonderful recipes with everyone

    Reply
    • Whitney says

      November 20, 2018 at 1:07 pm

      Thanks so much Zumaira! That’s so kind!

      Reply
  7. Ayou says

    December 5, 2018 at 2:43 pm

    5 stars
    Thanks alot…I’m newbe from Indonesia

    Reply
    • Whitney says

      December 6, 2018 at 8:43 pm

      Hi Ayou! Hope you love the buttercream recipe!

      Reply
  8. Debbie says

    December 26, 2018 at 5:58 pm

    Hi. After frosting the cake, should I refrigerate it or is it okay to keep it in room temperature?

    Reply
    • Whitney says

      December 27, 2018 at 11:11 am

      Hi Debbie! While you can technically leave the frosted cake at room temperature for up to two days, I usually refrigerate it until about an hour before serving the cake. I only do that to ensure the frosting stays picture perfect + the cake is easier to handle for a delivery if it’s cold. Just make sure you serve the cake at room temperature because it tastes better that way!

      Reply
      • Swetha says

        June 8, 2020 at 3:12 am

        Hi
        Just love your blog. I’m new to frosting and decorating cakes, your blog explains it very well. Loved your spatula painting decor idea. I’m definitely going to try it out. Thanks and love from India .

        Reply
        • Whitney says

          June 8, 2020 at 9:06 pm

          Swetha, that makes my day! So happy you’ve found my blog helpful and I’m cheering you on in your newfound love for cake decorating!

          Reply
          • Amber says

            November 22, 2021 at 2:50 am

            5 stars
            I plan on making this cake for my 40th this weekend. I’m doing a 4 layer 8inch round cake. How many quantities of buttercream would I need?
            And is it whiter than a Swiss buttercream? Mine always tend to look so yellow

            Thanks

          • Whitney says

            November 24, 2021 at 10:07 pm

            Hi Amber! Happy birthday! For a 4 layer 8 inch cake, you’ll need 2.5x this recipe if you’re planning on using it as a filling and a frosting. Just multiply each ingredient by 2.5 to get the correct amount. And yes – this buttercream should be much whiter than a swiss meringue as long as you whip the butter in the beginning for the full time specified. Enjoy!

  9. Saads says

    January 4, 2019 at 10:43 am

    Thank you for sharing!!! And the tips are so awesome!

    Reply
  10. Donna B Oliphint says

    January 16, 2019 at 7:24 pm

    I live in middle Alabama, and all butter buttercream will melt in my kitchen, much less during transport even if it’s been refrigerated. Do you have any tips for making it more stable. Currently, I use 1/2 butter and 1/2 Crisco. I’ve just learned about SweetX, but wondered about the taste.

    Reply
    • Whitney says

      January 17, 2019 at 9:05 am

      Hi Donna! I hear that replacing some (or all) of the butter with shortening is the best way to make it heat resistant, and using a high ratio shortening (like Sweetex) is better than using Crisco. Here’s a recipe I’ve made in the past that replaces some of the butter with shortening (with instructions in the notes on how to make it even more stable): https://www.designmeacake.com/how-to-make-crusting-buttercream

      Reply
  11. Marlena says

    January 31, 2019 at 6:52 pm

    Your cake is gorgeous!! I have a quick question about the sifted powdered sugar. Do you measure first then sift into the creamer butter or do you sift into a measuring cup? Thanks!!

    Reply
    • Whitney says

      February 1, 2019 at 10:48 am

      Hi Marlena! I usually sift the powdered sugar into a big bowl, then spoon it into a measuring cup and level it off before adding it to the butter. Hope that helps!

      Reply
  12. Martina says

    February 6, 2019 at 4:07 pm

    Hello! I would like to know if with these quantities you decorate the whole cake or make more quantity of cream. Thank you

    Reply
    • Whitney says

      February 6, 2019 at 4:35 pm

      Hi Martina! I double the recipe if I’m filling and frosting a 6 inch cake, but as-is it will fill and frost a 4 inch cake or can be used to decorate about 18-20 cupcakes. Hope that helps!

      Reply
      • ashton says

        March 24, 2021 at 5:16 pm

        how much powdered sugar and milk do you use to pipe cupcakes?

        Reply
        • Whitney says

          March 24, 2021 at 8:58 pm

          Hi Ashton! I just make the recipe as-is for piping cupcakes. If you feel that you need more powdered sugar to make the buttercream more stiff, you can add another 1/2 cup or so.

          Reply
  13. Sunshine says

    March 21, 2019 at 3:39 pm

    I use crisco in my icing. Can I use the same ratio you have with the butter? Also, what about the butter crisco? Thoughts?

    Reply
    • Whitney says

      March 22, 2019 at 10:03 am

      Hi Sunshine! I’ve never tried this recipe with Crisco or Butter Crisco, so it would be an experiment for you! I think it’s worth trying though, and if you do I would try it with the same ratio I have with butter. Let me know if you try it, I’m curious now!

      Reply
  14. Rika says

    March 30, 2019 at 12:15 pm

    This was so helpful

    Reply
    • Whitney says

      March 30, 2019 at 9:17 pm

      Yay, Rika! I’m so happy to hear that!

      Reply
  15. Leonela says

    April 12, 2019 at 5:37 am

    Hola es la primera vez que entro en tu blog, y vaya me encantó. Mi pregunta es, cuánto dura la consistencia de la crema si hago una torta con picos como la de unicornio que tú hiciste, pero si la dejo al aire libre en un cumpleaños

    Reply
    • Whitney says

      April 12, 2019 at 8:57 am

      Hola, Leonela, haría la crema de mantequilla de consistencia media y debería estar bien salir en una fiesta de cumpleaños al aire libre durante una hora o dos, siempre que la temperatura exterior sea de 75 grados o menos. Si hace más calor que eso, dejaría la torta en el refrigerador hasta una hora antes de servirla.

      Reply
  16. Heather says

    April 21, 2019 at 1:36 pm

    Ho There,
    How long does the buttercream last? Do you think it is OK to make the buttercream in advance, store it in the fridge, and then bring it back to room temp before using? Thanks so much!
    Heather

    Reply
    • Whitney says

      April 22, 2019 at 10:22 am

      Hi Heather! I make this buttercream recipe ahead all the time. You can store it in an airtight container at room temperature for two days, then rewhip it with your stand mixer to bring it back to creamy consistency. If you’re wanting to store it for longer than two days, place it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temp and rewhip with your mixer before using. Hope that helps!

      Reply
      • Heather says

        April 25, 2019 at 9:38 am

        I made the buttercream and it is absolutely delicious!! I’m so excited about this recipe! One more question, once the cake is frosted what is the best way to store it? Do you cover it with plastic wrap or a cake platter with lid?

        Reply
        • Whitney says

          April 27, 2019 at 1:57 pm

          Yay, Heather! So happy to hear that! Once the cake is frosted, the buttercream acts as a barrier to hold moisture within the cake, so there’s no need to cover it with additional plastic wrap, etc. I just keep it in the refrigerator until a few hours before serving.

          Reply
  17. Neelam says

    April 25, 2019 at 7:53 am

    5 stars
    Thank you so much
    All the way from Tanzania

    Reply
    • Whitney says

      April 27, 2019 at 1:58 pm

      No problem, Neelam! So happy you love the recipe 🙂 Love from Portland!

      Reply
  18. Kim G says

    May 1, 2019 at 4:51 pm

    Do you have a similar recipe for chocolate buttercream frosting?

    Reply
    • Whitney says

      May 1, 2019 at 8:10 pm

      Hi, Kim! Yes, I do have a tasty chocolate buttercream recipe here: https://sugarandsparrow.com/chocolate-buttercream-recipe/

      Reply
  19. Jessica H. says

    May 4, 2019 at 8:56 am

    5 stars
    I’ve nevwr loved an ABC frosting more than this! & the smoothest I’ve ever been able to get on a cake. Thank you for the recipe!

    Reply
    • Whitney says

      May 5, 2019 at 6:52 pm

      I’m so happy to hear that, Jessica! Glad you love the recipe!

      Reply
  20. Jessica Ebert says

    May 31, 2019 at 8:31 am

    Hi Whitney, Could I make a strawberry buttercream using freeze-dried strawberries and this recipe? If so, do you have any recommendations on quantity of freeze-dried strawberry powder to butter/sugar/cream/milk? Strawberry frosting is the best, but I can’t use most recipes as they require extract and I’m allergic to red 40. Thanks!

    Reply
    • Whitney says

      June 4, 2019 at 9:26 am

      Hi Jessica! You can totally make strawberry buttercream using freeze-dried strawberries – it’s so tasty! Just use this recipe but substitute the raspberries for strawberries: https://sugarandsparrow.com/raspberry-buttercream-recipe/

      Reply
  21. Natalie says

    June 13, 2019 at 9:39 am

    Hi Whitney! Do you use the thin consistency to cover the outer layer of the cake? Which consistency is best if I need to paint it in gold? Another question what happens if I want to reduce the sugar level does it affect the consistency of the buttercream?

    Reply
    • Whitney says

      June 13, 2019 at 3:10 pm

      Hi Natalie! I use thin-consistency to frost cakes (it’s the same measurements as the recipe above). If you add less sugar, the consistency will be even thinner, so I would reduce the amount of milk depending on how much you reduce the sugar (otherwise it might be too liquidy). You can eyeball that part. Thin consistency buttercream will also be perfect for painting a gold finish. You just need to refrigerate the cake after frosting it for about 30 minutes (until the buttercream is firm to the touch) before painting.

      Reply
  22. Jessy says

    June 16, 2019 at 2:23 am

    Will this amount of sugar taste very sweet?

    Reply
    • Whitney says

      June 17, 2019 at 2:01 pm

      Hi, Jessy! I don’t think this recipe is too sweet. I purposefully reduced the sugar (most other recipes call for 4+ cups of sugar) and added salt to make it sweet, but not overly so.

      Reply
  23. Lauren says

    June 16, 2019 at 4:52 am

    5 stars
    Thank you! I’m a basic cook, but I followed your buttercream (and chocolate dripping ganache) recipe, plus the tips. They were a great help & they both came out perfectly!

    Reply
    • Whitney says

      June 17, 2019 at 2:02 pm

      That’s so wonderful to hear, Lauren!! So happy you’re enjoying the recipes and tutorials!!

      Reply
  24. Jackie says

    June 22, 2019 at 10:07 pm

    Hi Whitney,

    When you say you use this to frost your cakes, is that for the crumb coat also? And how much doubling will I have to do for a 10in rounds cake? I’m really excited to try this recipe since i’ve stayed away from traditional butter cream because of the sweetness.

    Reply
    • Whitney says

      June 23, 2019 at 12:08 pm

      Hi, Jackie! This recipe works for filling, crumb coating, and frosting the cake. For a 10 inch round cake, if you’re using it as filling as well as frosting, I would make 2.5x the recipe. If you’re just crumb coating and frosting the cake, I would make 1.5x the recipe. Hope you love it!! Let me know how it goes.

      Reply
  25. Ashley says

    June 27, 2019 at 9:06 am

    Hi Whitney,
    what can you substitute vanilla extract with? I have Vanilla essence and vanilla paste but I’m not sure if I can use them to replace it? please will you let me know if I can substitute with these and in what measurements.
    thanks

    Reply
    • Whitney says

      June 27, 2019 at 1:11 pm

      Hi Ashley! You can substitute vanilla extract with vanilla paste. Just use equal amounts of vanilla paste per amount of vanilla extract and you’ll be good!

      Reply
  26. Bel says

    July 2, 2019 at 6:59 am

    I’ve tried this recipe a couple times now and I love it!! Not overly sweet which is great. However, each time I’ve made it I get some serious air bubbles, which makes getting that nice, smooth layer of frosting on my cake difficult. Any tips??

    Reply
    • Whitney says

      July 2, 2019 at 2:37 pm

      Hi Bel! Glad you’re loving the vanilla buttercream recipe! So the only real way to eliminate air bubbles is to make sure you don’t overwhip the buttercream (more whipping time = more air being incorporated). If you do end up with air bubbles, try pressing the buttercream to the sides of your mixing bowl with a rubber spatula to release some of that air.

      Sometimes when I’m frosting a cake and finding that there are air bubbles that can’t easily be smoothed out, I will get the first frosting layer as smooth as I can and then chill the cake for about 30 minutes, then fill in all the air bubble holes with more buttercream and smooth that over. It makes for a super smooth cake. Here’s a full tutorial with all my best tips on how to get the smoothest finish possible: https://sugarandsparrow.com/how-to-frost-a-cake/ Hope all that helps!

      Reply
  27. Hannah says

    July 8, 2019 at 3:44 pm

    I was wondering about how many cupcakes does this decorate? Wanted to use this for a cupcake cake and some extra cupcakes, 60 in total

    Reply
    • Whitney says

      July 8, 2019 at 4:07 pm

      Hi Hannah! This recipe will decorate about 20 cupcakes.

      Reply
      • Hannah says

        July 14, 2019 at 5:16 pm

        Thanks Whitney! I love your site!!

        Reply
  28. Desiree says

    July 16, 2019 at 5:15 am

    Thanks for this wonderful recipe! Do you have YouTube channel? I am from Philippines

    Reply
    • Whitney says

      July 17, 2019 at 9:53 am

      Hi Desiree! Thanks so much for your kind words. I do have a YouTube channel! It’s here: https://www.youtube.com/sugarandsparrow

      Reply
  29. Ashley says

    August 8, 2019 at 12:23 pm

    Hello! I am a home baker and for some reason my previous recipe (which uses shortening) has just been, well, falling short lately! So I plan on trying out yours this weekend!

    Quick question regarding coloring – most of my cakes are not white and so how I do it now is incorporate the color into the cream/vanilla and then put it in the butter/sugar mix. Would you recommend doing this or what is your “go to” method for adding color!

    I’m so excited to find your site, I love your tutorials! I am going to try out a fault line cake this weekend I think!

    Reply
    • Whitney says

      August 8, 2019 at 7:24 pm

      Hi Ashley! I’m so excited for you to try this vanilla buttercream recipe and make a fault line cake. For coloring, I usually make the batch of buttercream, then add food color gel to tint it. I find that it’s easier to control the color that way, but you do you!

      Reply
  30. Rhea says

    August 20, 2019 at 2:02 pm

    Hey I live in a area which is quite humid so is there anyway to prevent my buttercream melting without using shortening

    Reply
    • Whitney says

      August 21, 2019 at 9:38 am

      Hi Rhea! Substituting butter with shortening is the only method I’ve tried for stabilizing the buttercream for hot/humid environments. If you’d rather go the all-butter route, you can always keep the cake in the fridge until about 30 minutes before you serve it. That keeps it nice and firm for presentation.

      Reply
  31. Kasia says

    September 7, 2019 at 11:42 pm

    Hi, could you explain what Tbsp mean? I cant find it in the dictionary 🙂

    Reply
    • Whitney says

      September 9, 2019 at 11:57 am

      Hi Kasia! Tbsp = tablespoon.

      Reply
  32. Daniela R says

    September 10, 2019 at 7:53 pm

    Do you have a butter brand preference?

    Reply
    • Whitney says

      September 11, 2019 at 9:44 am

      Hi Daniela! I don’t really have a butter preference, I just buy unsalted butter in bulk from Costco (their brand).

      Reply
      • Heather says

        September 25, 2019 at 8:19 am

        Interesting! I have not bought the Costco butter because it says sweet cream and I thought that was different. Did you use Costco butter for your vanilla cake too?

        Reply
  33. Alia says

    October 26, 2019 at 9:12 pm

    How much buttercream you use for a cake? To decorate it

    Reply
    • Whitney says

      October 27, 2019 at 3:25 pm

      Hi Alia! It depends on the size of the cake. For a three-layer 6 inch cake (the most common size I make), I double this vanilla buttercream recipe.

      Reply
  34. Roneth says

    November 24, 2019 at 3:35 am

    Hi Whitney! Can i use 1/2 cup margarine and 1/2 cup shortening?

    Reply
    • Whitney says

      November 25, 2019 at 8:52 am

      Hi Roneth! I’ve never tried this recipe with margarine, but I have tried it with half butter and half shortening (which works great!). I’d say give it a try, but I can’t recommend it confidently since I don’t know how it will turn out with margarine.

      Reply
      • Rosa West says

        December 9, 2020 at 12:57 pm

        I’ve used stick margarine instead of unsalted butter. DO NOT used Country Crock or any whipped margarine. It’s always better with real butter. I generally use half butter and half Crisco because it’s more stable. For decorating I sub all Crisco.

        Reply
  35. Sam says

    November 26, 2019 at 5:10 pm

    5 stars
    Hello Whitney,
    Thank you so much for sharing all of your talents.
    I tried your medium consistency vanilla buttercream to frost cupcakes. However, I am so slow at frosting that by the time I finish frosting five cupcakes, my hands have heated up the rest of the frosting in the piping bag making the frosting very melty and aesthetically unpleasing. So, I tried adding less to the bag, refrigerated it, whipped it up, and then frosted but then I get these bad ruffley edges for the rosettes. PLEASE HELP. I can’t seem to get the temperature right to frost.

    Reply
    • Whitney says

      November 27, 2019 at 11:57 am

      Hi Sam, I have a few tricks for that because it’s happened to me before! Prepare one piping bag by fitting it with the piping tip. Then, fill a second piping bag with the frosting, snip off the end, and place it inside the piping bag with the piping tip. This will help prevent the frosting inside from heating up too quickly. Also, try running your hands under cold water and drying them off before piping. This will slow down the process of your hands getting too hot. Between those two things, I think you can buy yourself lots of extra time for piping those cupcakes!

      Reply
  36. Jessj says

    December 16, 2019 at 2:16 am

    Hi, I was just wondering how much buttercream I would need to make for a semi-naked cake with four layers?
    Thank you so much!!

    Reply
    • Whitney says

      December 16, 2019 at 10:11 am

      Hi there! For a 6 or 8 inch four-layer cake, I would make 1.5 batches of this vanilla buttercream recipe. That will be enough to fill the layers and frost them in a semi-naked finish.

      Reply
  37. Alejandra says

    December 18, 2019 at 8:18 pm

    First of all, I love you! I have a question, is this buttercream ok to put your white chocolate ganache on?(drip cake) and another question, can I add concentrated oil flavor to the buttercream, for example, strawberry oil flavor? Should
    I still add the vanilla extract? Thanks !

    Reply
    • Whitney says

      December 19, 2019 at 2:34 pm

      Hi Alejandra! You can definitely do a white chocolate ganache drip cake over this buttercream (I do all the time!). Just make sure the buttercream cake is chilled before dripping with the room temp ganache. I’ve never added concentrated oil to buttercream, but if they’re made for flavoring I would add just a little bit at a time until you get the desired taste. I would still add the vanilla extract if it’s a complimentary flavor to the one you want to add.

      Reply
  38. Alejandra says

    December 18, 2019 at 8:21 pm

    Another question, is it true that colors set better when you add white food coloring and then the color that you want the cake to be ? Been wanting to know this for a while. Thank
    You!!!

    Reply
    • Whitney says

      December 19, 2019 at 2:37 pm

      Adding whitener will just give you a pure white base (as opposed to yellow or off white), so when you add the food color gels, the color ends up being more pure. This buttercream ends up being pretty white as-is (from whipping the butter for so long), so I’ve never had to really add additional whitener to achieve rich colors with it.

      Reply
  39. Madhuri says

    January 29, 2020 at 4:44 am

    Very well described. Thank you ! What do you suggest if we live in a cold county and the butter has to sit overnight on the counter to come to room temperature? I don’t use microwave. So what’s the best method ?
    Thank you in advance.

    Reply
    • Whitney says

      January 29, 2020 at 9:57 am

      Hi there! You only really need about 1-2 hours for butter to come to room temp (which should be about 65 degrees), but leaving it out overnight is fine. You can also cut the butter into smaller pieces and it will reach room temp even quicker.

      Reply
  40. Abby says

    February 6, 2020 at 11:04 am

    Hi Whitney!
    I’m looking to use this recipe to make some buttercream for a birthday cake, and I was wondering what brand/kind of butter you use? I’ve been doing a lot of research and I’ve heard a lot about European butter & high fat butter. Do you recommend this for this recipe? Is there a specific kind of butter you think is best for this specific recipe?

    Reply
    • Whitney says

      February 6, 2020 at 11:26 am

      Hi Abby! I have never tried European/high fat butter before, I always just get mine at Costco (It’s classified as American butter). After doing a little research on European butter, I’m sure it will work just fine in this recipe if you want to use it. I’ve read that it has a tangier taste (which should be counteracted fine with the sugar in this recipe) and yellower hue, so you might end up with a yellower buttercream as a result. Just some things to consider. Let me know if you try it, I’m curious now!

      Reply
  41. Lori says

    February 11, 2020 at 11:56 am

    Hi Whitney! I just finished making this frosting. One quick question… if I’m on a low carb diet can I eat the entire bowl and not worry about my diet? Bahaha!! Just kidding. I crack myself up! It’s a great, easy recipe, love it!

    Reply
    • Whitney says

      February 11, 2020 at 3:14 pm

      Haha! I’m so happy you love this recipe, Lori!

      Reply
  42. Amanda says

    February 24, 2020 at 3:53 pm

    Does this method work with Swiss or Italian buttercream as well so long as the consistency is correct or does it require the crusting that simple buttercream has?

    Reply
    • Whitney says

      February 24, 2020 at 8:21 pm

      Hi Amanda. Depends on which method you’re talking about. If it’s filling and frosting a cake, Swiss and Italian buttercreams work just fine. I’m not sure about creating buttercream flowers with either of those buttercreams though. The American buttercream crusts and dries firm, making it easy to work with buttercream flowers. Not sure if Swiss or Italian would do the same.

      Reply
  43. Samantha says

    March 5, 2020 at 8:00 am

    5 stars
    I finally succeeded a buttercream perfectly thanks to this recipe. Thank you so much for such a great recipe and instructions. My cake has been stacked and crumb coated with my first batch and I cant wait to make my second batch and using it to make a camo cake.

    Reply
    • Whitney says

      March 5, 2020 at 9:57 am

      So happy you love this recipe, Samanatha! That totally makes my day. Thanks for letting me know and good luck on your camo cake!

      Reply
  44. Sophie says

    April 3, 2020 at 1:44 pm

    5 stars
    Hi Whitney! I am baking a cake next week that is 3 layers and 6 inches round. How much of this recipe should I use?

    Reply
    • Whitney says

      April 5, 2020 at 5:47 pm

      Hi Sophie! I always double this recipe for a three layer 6 inch cake.

      Reply
  45. Efi says

    April 29, 2020 at 12:38 am

    5 stars
    Thank you for sharing with us ! If I want to colour this buttercream when do I put the food coloring ? An if I want to taste it for example with Nutella !? Can I do it ? Love from Greece

    Reply
    • Whitney says

      April 29, 2020 at 8:39 am

      Hi Efi! If you want to color this buttercream, first make the buttercream, then add the food color gel to it afterwards. You can certainly add Nutella or any other flavorings, but the amounts are going to vary. I do have a recipe for Nutella buttercream here: https://sugarandsparrow.com/pretzel-nutella-cake-recipe/

      Reply
  46. Andree says

    May 3, 2020 at 7:19 am

    Hello there! To avoid too many air bubbles in your bc, do you add the sugar at low speed? There seems to be different techniques out there! Th am you!

    Reply
    • Whitney says

      May 3, 2020 at 10:17 pm

      Hi Andree, I do add the sugar at a low speed and I find that it helps control the amount of air being incorporated into the buttercream. I’ll add that to the instructions!

      Reply
  47. Bethany says

    May 18, 2020 at 11:40 am

    Hello! I can’t wait to try this recipe! Have you ever added chocolate to this, either melted chocolate or cocoa powder, and if so, how much? I am always looking for a good chocolate American buttercream recipe to go with classic yellow cake.

    Thanks!

    Reply
    • Whitney says

      May 18, 2020 at 2:16 pm

      Hi Bethany! I do have the chocolate version here and it pairs perfectly with yellow cake: https://sugarandsparrow.com/chocolate-buttercream-recipe/ one of my favorite cake flavor combos of all! If you need a good yellow cake recipe, I have one as well: https://sugarandsparrow.com/yellow-cake-recipe/

      Reply
  48. Sue says

    May 18, 2020 at 12:23 pm

    Hi, thank you for sharing. If using milk or cream , how safe is it to be left out of fridge? Some cakes will be out on table etc at parties. Thank you

    Reply
    • Whitney says

      May 18, 2020 at 2:19 pm

      Hi Sue! The sugar content in the frosting actually preserves the small amount of dairy in this recipe, so it’s safe to leave out on a frosted cake for up to 3-4 days.

      Reply
  49. Aubree Osuna says

    May 22, 2020 at 12:35 pm

    Hi! I love this recipe! I have been searching for one that wasn’t quite so sweet, and this is perfect!! I was wondering if there is a brand of vanilla you love? Right now I use Molina. Thanks again for sharing your delicious recipe!

    Reply
    • Whitney says

      May 22, 2020 at 5:50 pm

      Hi Aubree! So happy you love this recipe as much as I do! I love using Trader Joe’s Bourbon Vanilla Extract in mine.

      Reply
  50. Precious says

    May 31, 2020 at 7:59 am

    I have being searching for a good butter cream recipe, God bless you for this knowledge. I will definitely give it a try.

    Reply
    • Whitney says

      May 31, 2020 at 2:17 pm

      Excited for you to try this recipe, Precious!

      Reply
  51. Elissa says

    June 4, 2020 at 4:59 pm

    5 stars
    I love this buttercream recipe! I hate it when buttercream is too sweet and this one is perfect.

    How much of this recipe would I need to fill and frost a 3 or 4 (I haven’t decided yet!) layer 8-inch cake? Would I double the recipe? x

    Reply
    • Whitney says

      June 4, 2020 at 5:17 pm

      So happy you love this recipe, Elissa! I would make 2.5x the recipe to fill and frost a 3-4 layer 8-inch cake.

      Reply
  52. Belinda says

    June 15, 2020 at 6:07 pm

    5 stars
    Hi from Australia Whitney! Thanks for all the detailed info. I’m about to try your galaxy cake next week for my 5 year old. I was wondering, do you sugar syrup your cakes before layering/frosting/crumb coating them? Or does that depend in the cake recipe used?
    Love your videos, Belinda

    Reply
    • Whitney says

      June 16, 2020 at 9:40 am

      Hi Belinda! I don’t typically syrup my cakes before filling and frosting, as they’re already pretty moist and flavorful as-is. It’s something you can totally do with any layer cake though!

      Reply
  53. Sarah says

    June 23, 2020 at 8:15 am

    5 stars
    Hi! I have made your recipe before and I had to keep myself from eating it all before I had my cake frosted! I am making a “number 3” cake for my twins’ birthday this weekend using 2 Bundt cakes. I will do a crumb coat and then pipe stars all over it. How many batches would you recommend making? I will be making a few different colors with it so I don’t want to come up short and then have to try to match the colors if I have to make another batch.

    Reply
    • Whitney says

      June 23, 2020 at 9:07 am

      Hi Sarah! So happy you love this recipe and your cake sounds so cute!! To be on the safe side, I would double this recipe to ensure you have enough for crumb coating and decorating. You might end up with a little extra, but in my opinion it’s better to have a little more than barely enough 🙂 have fun!

      Reply
  54. CH says

    June 25, 2020 at 11:58 am

    5 stars
    Thanks for this recipe. I know it’ll affect it taste-wise, but will using margarine affect this recipe texture-wise?

    Reply
    • Whitney says

      June 25, 2020 at 3:51 pm

      Hi there! I’m not exactly sure how it will affect the texture to use margarine instead of butter, as I’ve never tried it before. But after a quick Google search it looks like margarine is a suitable substitute for butter in a buttercream recipe! I’d say go for it!

      Reply
  55. Kacie Rodriguez says

    June 27, 2020 at 11:04 am

    Hi!
    How much should I double this to have enough frosting to fill & frost a three layer 9” cake? Thank you!

    Reply
    • Whitney says

      June 28, 2020 at 2:45 pm

      Hi Kacie! Doubling this recipe should be just enough for filling and frosting a three layer 9 inch cake. If you want to do any additional decorating with the frosting (piping, etc) then I recommend making 2.5x the recipe.

      Reply
  56. Ale says

    July 1, 2020 at 6:38 pm

    Hi your frosting recipie is AMAZING I have been using it ever since the first day I made it!

    Reply
  57. Ale says

    July 1, 2020 at 6:43 pm

    Hi! Your vanilla cupcake recipie with your vanilla buttercream recipie is delicous!

    Reply
    • Whitney says

      July 1, 2020 at 7:31 pm

      Thank you so much, Ale! So happy to hear you love those recipes!

      Reply
  58. Yudirma echenique says

    July 2, 2020 at 2:31 pm

    5 stars
    Excellent, I already made the recipe and for my best of all you are the maximum thousand thanks

    Reply
    • Whitney says

      July 3, 2020 at 12:23 pm

      So happy you love this recipe, Yudirma! Thanks for taking the time to let me know 🙂

      Reply
  59. Jada says

    July 6, 2020 at 8:33 am

    So I’m doing your smash cake recipe and I also wanted to use this buttercream but it yields a lot of such a small cake. How much do you think I should divide it

    Reply
    • Whitney says

      July 6, 2020 at 3:48 pm

      Hi Jada! I typically use one batch of this to fill, frost, and decorate a smash cake. If you half the recipe it will be just enough to fill and frost with a thin layer of frosting.

      Reply
  60. Manisha says

    July 17, 2020 at 1:59 am

    Why is my buttercream grainy? No matter what I do my sugar never melts into the butter

    Reply
    • Whitney says

      July 17, 2020 at 7:54 am

      Hi Manisha! It’s hard to know exactly what’s causing the graininess since I am not able to observe your exact method/ingredients used with this recipe. After searching Google a bit, it seems like grainy texture can happen from the following reasons: 1) ingredients aren’t room temperature (usually when they’re too cold), 2) powdered sugar is made from a less-dissolvable source (apparently Cane Sugar is the best source to use), 3) powdered sugar was not sifted, and 4) you didn’t give the mixture enough time to come together at the end. If your ingredients are room temp, you’re using the right powdered sugar, and you’ve sifted it, try mixing it on low for an additional minute or two to give it more time to dissolve. If it’s still grainy, try add a tsp of room temperature milk and continue mixing.

      Reply
      • Nikki says

        April 21, 2021 at 8:56 pm

        I have the same issue. My buttercream icing is always grainy. I followed all above 4 points you mentioned but it’s still grainy 🙁

        Reply
        • Whitney says

          April 22, 2021 at 9:05 pm

          Hi Nikki! If it’s still grainy after all four of those suggestions and you haven’t made any substitutions and made sure your ingredients were all room temp, my only recommendation to fix it is to add 1-2 tsp more (room temp) liquid and mix it on low with your stand mixer for 1-2 more minutes. The mixing on low should allow the sugar the time it needs to dissolve.

          Reply
  61. Anisha says

    July 20, 2020 at 4:35 pm

    Hi Whitney! Can I ise vanilla bean paste instead of vanilla extract for this recipe?
    Love all your helpful posts by the way ♥️

    Reply
    • Whitney says

      July 20, 2020 at 5:41 pm

      Hi Anisha! You totally can sub vanilla bean paste. So tasty!

      Reply
  62. Jamie says

    August 2, 2020 at 5:58 am

    Could this recipe be made with a hand mixer?

    Reply
    • Whitney says

      August 2, 2020 at 7:50 pm

      Hi Jamie! It can. Just follow the same speeds and mixing times and you should be good to go with a hand mixer!

      Reply
  63. Ellen says

    August 3, 2020 at 7:06 pm

    Hi!
    I would like to make this into a lemon buttercream. How would you recommend doing that? I know that adding only the extract can sometimes result in a bitter taste because there is no acidity, but I don’t want to add too much liquid with the juice. Thanks!

    Reply
    • Whitney says

      August 3, 2020 at 8:54 pm

      Hi Ellen! To turn this into lemon buttercream, omit the vanilla and instead add the zest and juice of a small lemon (about 3-4 Tbsp of lemon juice). I would also half the amount of whole milk to cut down on the liquid. I do have a lemon buttercream recipe here but it makes a bit more than this vanilla buttercream recipe does (enough to frost a triple layer 6-inch cake): https://sugarandsparrow.com/strawberry-lemonade-cake-recipe/

      Reply
  64. Saba says

    August 4, 2020 at 1:10 pm

    Do you need to use different consistencies buttercream for filling vs crumb coating and frosting the cake? Would you do a thick consistency for filling the cake ?

    Reply
    • Whitney says

      August 4, 2020 at 7:50 pm

      Hi Saba! I always just use this recipe as-is for filling, frosting, and crumb coating my cakes. The only time I thicken the consistency is if I’m filling a cake with a softer filling and need to create a strong buttercream dam around the edge. Here’s a video that shows what I mean: https://www.youtube.com/watch?v=jwvyChljIQ4&t=2s

      Reply
  65. Kristi says

    August 5, 2020 at 3:01 pm

    Hi! This buttercream recipe looks amazing! I am making a 4 tier wedding cake (12″, 10″, 8″ and 6″ double tiers). How many batches of this frosting will I need? Also, if I use salted butter should I leave out the salt called for in the recipe?

    Thanks!

    Reply
    • Whitney says

      August 5, 2020 at 3:58 pm

      Hi Kristi! Wow, that’s a big cake! Maybe start with 5x this amount and go from there? It’s hard to say for sure because I don’t know how you’ll be decorating the cake (semi-naked finish? accent piping? etc). To give you an idea of how much this makes, I usually double this recipe to fill and frost one triple-layer 8 inch cake. And yes, if you use salted butter go ahead and omit the salt at the end.

      Reply
  66. Tisha says

    August 7, 2020 at 7:22 am

    Hi Whitney! I just started making cakes a few months ago and I’m obsessed with making flowers. I just haven’t found the right consistency to withstand the crazy humidity here in Austin, Texas! Not sure where you are located but what’s your experience with these flowers staying in place in humid weather? I read somewhere to add shortening and I actually tried that with one of the buttercream recipes and it was absolutely disgusting! I really want to find a good buttercream to hold. What are your thoughts?

    Reply
    • Whitney says

      August 7, 2020 at 10:28 am

      Hi Tisha! I’m in the pacific northwest, so it’s not quite as humid/hot over here. Substituting half (or all) of the butter in this recipe with vegetable shortening (the higher the fat ratio the better!) is the only way I know to stabilize it for heat and humidity! I wish I had another suggestion for you but the science behind it is that butter just starts to soften and melt above 75ish degrees and shortening is just much more heat tolerant.

      Reply
      • Tisha says

        August 7, 2020 at 2:43 pm

        Darn. That’s kind of what I thought you would say! 🙂 Most of my research comes up with the same answer. Although, a few recipes suggested cornstarch. I guess I need to start making two separate buttercream recipes, one to frost the cake and the other (with shortening) for flowers. Most people I know don’t really eat all the decor… I’ll keep playing with it. Thanks for the input though!

        Reply
  67. Kacie Rodriguez says

    August 8, 2020 at 12:43 pm

    Hi!
    I was wondering how much frosting you typically use between your layers, to crumb coat, to frost, & decorate? I am trying to get my measurements down to a science so I make just enough of what I need. Thank you!

    Reply
    • Whitney says

      August 8, 2020 at 6:20 pm

      Hi Kacie! It totally depends on the size of the cake. If it’s a 3-layer 4 inch round cake, one batch of this recipe is enough to fill, frost, and decorate. If it’s a triple layer 6-inch or 8-inch cake, a double batch of this recipe is perfect. Hope that helps!

      Reply
  68. Julie says

    August 8, 2020 at 10:19 pm

    5 stars
    This icing was delicious! Do you have a post or tutorial on coloring the icing? I had a terrible time getting the right colors for a cake but there aren’t many tutorials out there that I found. Everything I’ve seen says to not add much gel coloring except my toddler’s rainbow cake (with dark/bold-ish pastel colors) ended up looking like a Easter/gender reveal cake because I couldn’t get the colors right in the correct quantities to pipe multicolored designs. I didn’t want true bold colors, but wasted so much time and icing trying to get it just right. What’s the trick?

    Reply
    • Whitney says

      August 10, 2020 at 8:56 am

      Hi Julie! So happy to hear that you love this recipe! I am currently working on a tutorial on how to color buttercream as part of my Cake Basics series, so stay tuned. I’ll make an announcement about it on my Instagram when it’s ready!

      Reply
  69. Randa says

    August 14, 2020 at 11:02 pm

    Hello
    How many batches do I need to fill and coat a cake ? 6 inch 3 layers
    Thank you !

    Reply
    • Whitney says

      August 15, 2020 at 1:07 pm

      Hi Randa! I always double this recipe for filling and frosting a triple layer 6 inch cake.

      Reply
  70. Teresa Recio says

    August 19, 2020 at 2:54 am

    5 stars
    Hi Whitney I have a question about the speed medium high to start with butter, which number on your KA?, because I have KA too. Thanks! from Spain

    Reply
    • Whitney says

      August 19, 2020 at 3:58 pm

      Hi Teresa! I whip the butter on speed 8. Hope that helps!

      Reply
  71. Sara says

    August 24, 2020 at 11:03 am

    Can this recipe cover a 3 layer 9 inch cake if I double it?

    Reply
    • Whitney says

      August 24, 2020 at 9:26 pm

      Hi Sara! If you’re just covering the cake (filling and stacking with other frostings/fillings), 1.5x this recipe will be the perfect amount.

      Reply
  72. Sally says

    August 24, 2020 at 3:52 pm

    5 stars
    Can this recipe cover and fill a 3 layer 9 inch cake if I double it?

    Reply
    • Whitney says

      August 24, 2020 at 9:31 pm

      Hi Sally! If you’re filling and frosting a triple layer 9-inch cake, I would make 2.5x this recipe.

      Reply
  73. Ruth says

    August 24, 2020 at 8:51 pm

    5 stars
    Hey!
    I was wondering, how does your icing turn out so pale white? Whenever I make buttercream, it turns out quite yellow because the butter is yellow. Do you have to add something, or do you use a special kind of butter? I’ve experimented with adding a tiny amount of purple food colouring, but its just turned it grey!

    Thank you. X

    Reply
    • Whitney says

      August 24, 2020 at 9:33 pm

      Hi Ruth! I whip the butter for 7-10 minutes before adding the other ingredients in this recipe, until the butter is almost white in color. That sets the recipe up to turn out pretty white as-is, but if you want it extra bright you can add an icing whitener like Americolor Bright White: https://amzn.to/2EAQXnm

      Reply
  74. Noopur says

    August 26, 2020 at 12:20 pm

    Hi,
    You butter cream looks great but won’t it be too sweet after adding double amount of sugar?

    Reply
    • Whitney says

      August 26, 2020 at 8:24 pm

      Hi Noopur, I’m not sure what you mean by “double the amount of sugar”. This recipe is meant to have the amount of sugar and other ingredients specified, and I’ve purposefully made it less sweet than other American buttercream recipes by lessening the sugar and adding salt in for balance.

      Reply
  75. Shriya says

    September 3, 2020 at 8:05 pm

    Hi maam, great buttercream recipe! Everyone in my family loved it. All the credit goes to you. That smile on my brothers face was so adorable. I have seen all your vlogs and they are quite interesting. lots of love from me and my family.

    Reply
    • Whitney says

      September 6, 2020 at 5:48 pm

      Yay, Shriya! So happy the recipe was a hit. Thanks for taking the time to let me know, that totally makes my day!

      Reply
  76. Connie says

    September 6, 2020 at 12:09 pm

    Hey! Love your website!! I’m trying to make a birthday cake, and this has been so helpful!! I do have a few questions. If I use clear vanilla extract, will this make the buttercream white instead of yellow? Also, can the buttercream be tinted pink(doing two tiers)?

    I saw the comment about storing the cake in the refrigerator after it’s frosted, but I’m planning to add a few fondant decorations. I’ve read fondant should not be refrigerated. Any suggestions on this?? Should I wait to add the fondant decorations until it’s reached room temperature again? Or just avoid refrigerating it? I was planning to frost the day before.. Thanks in advance!!

    Reply
    • Whitney says

      September 6, 2020 at 5:25 pm

      Hi Connie! To answer your questions: 1) This buttercream is already pretty white as-is from whipping the butter for so long, but using clear vanilla extract will make the buttercream even more white. 2) it can be tinted pink with the food color gel of your choice 3) I have stored cakes with fondant decorations in the refrigerator overnight before and they ended up being totally fine, but I know some bakers in more humid states have problems with that. I always refrigerate my cakes after decorating to preserve the details, so that’s what I recommend. Hope that helps!

      Reply
  77. CH says

    September 8, 2020 at 4:35 pm

    I’m planning on making your sprinkle fault line cake, you wrote there that you need 1.5 batches of buttercream. How many batches total would I need for the entire cake filling, frosting, and the fault line? (I’m making a 3 layer 6 inch cake.) Also can I use thin consistency buttercream for filling my cake or will it spill out the sides? Will my frosting stay good if it’s covered in a bowl in the refrigerator?
    Thanks for your recipe!!

    Reply
    • Whitney says

      September 9, 2020 at 2:23 pm

      Hi there! Two batches of buttercream will be the perfect amount for filling, crumb coating, and replicating this fault line design. The frosting will keep in an airtight container in the refrigerator for up to two weeks, just bring it back to room temperature and rewhip it with your stand mixer before using it on your cake. And as far as consistency goes, I would use the recipe as-is for filling and frosting the cake. That’s the consistency I use all the time. Hope that helps!!

      Reply
      • CH says

        September 9, 2020 at 4:01 pm

        So would that mean that half a batch is enough to crumb coat a 3 layer 6 inch cake? (Because I noticed that you wrote by the fault line cake that you need 1.5 batches in addition to a crumb coated cake)

        Reply
        • CH says

          September 9, 2020 at 5:27 pm

          I just made this with the vegan variation (using the Earth Balance -78% vegetable oil spread- vegan buttery sticks and room temp soy milk). It came out slightly grainy and I think I may run into the same issue when I made buttercream another time. I haven’t frosted the cake but the frosting doesn’t seem to be the right texture. It seems to almost be a bit grainy…??

          Reply
  78. Sarh says

    September 11, 2020 at 10:49 pm

    Hi Whitney!
    This was so helpful! Are those burgundy roses? May I ask what gel colouring you used to get them so dark. TIA. Love from Seattle ❤️

    Reply
    • Whitney says

      September 12, 2020 at 2:58 pm

      Hi Sarh! I used Americolor Burgundy color gel for those and only colored a little bit of buttercream, so I didn’t have to use a whole lot to get that dark color: https://amzn.to/32osiLT

      Reply
  79. Rahemeen Ilyas says

    September 14, 2020 at 4:30 am

    Hi Whitney, curious if this would be enough for a three layer cake each of an inch

    Reply
    • Whitney says

      September 14, 2020 at 11:53 am

      Hi Rahemeen, for a triple layer cake I would double the recipe. Hope that helps!

      Reply
  80. Rachael Gwa says

    September 20, 2020 at 7:11 am

    5 stars
    Thank you so much this recipe is a winner indeed.
    I am grateful for the explanation on the consistency of the buttercream
    Greetings from Namibia

    Reply
    • Whitney says

      September 20, 2020 at 10:34 pm

      Yay, Rachael! It makes me so happy to hear that the recipe was a hit and the blog post was helpful. Thanks for taking the time to let me know and love from Portland!

      Reply
  81. Cakeaholics says

    September 22, 2020 at 10:38 am

    5 stars
    Hi Whitney, I use a very similar ABC recipe and I love it! I always use the whisk attachment and have just recently seen people use the paddle attachment to mix their buttercream instead. What are the pros and cons of using either attachment? Thanks in advance!

    Reply
    • Whitney says

      September 23, 2020 at 2:06 pm

      Hi there! I’ve never used a whisk attachment for this recipe, and only because I’ve heard it adds extra air into the buttercream. I’m not sure how it actually compares since I’ve always used a paddle attachment, But I also know bakers who swear by the whisk! That’s probably not super helpful but until I do a side by side comparison I won’t know the pros and cons 🙂

      Reply
  82. Sara wolf says

    September 24, 2020 at 6:18 am

    What happens if use salted butter instead of salted? Will it be too salty? Or should I use salted butter and spent add any salt?

    Reply
    • Whitney says

      September 24, 2020 at 11:52 am

      Hi Sara! It will definitely be more salty if you use salted butter, so be sure to omit adding salt at the end if you do so and it should taste fine!

      Reply
  83. Iqra says

    September 27, 2020 at 9:52 am

    5 stars
    I LOVE this recipe, i tried it out for the first time recently as i have been making buttercream for some time now but i wanted to see if i could make it better, more creamier and less sweet. And this recipe was just that! Best recipe i have found. I have been researching for a long time now, and found it difficult to find a british buttercream recipe i liked, as i’m from london. But i didn’t like them, then a lot of american recipes are just too sweet or have too many ingredients for my liking. After making this and alternating it a little, i used salted butter because i saw another recipe discussing the myth of unsalted butter etc and i’ve always used salted for baking but when using it in buttercream i think it just ruins it for me, so salted butter definitely helped! Also instead of just sifting the icing sugar (powdered sugar) once i did it twice, i never used to sift my buttercream and it sometimes would be grainy also i decided to purchase a better quality icing sugar i think that’s what helped. And i had never thought about adding double cream as usually i’ve seen just milk but these new tips and ingredients really became a game changer. It was so creamy, light, fluffy and the perfect amount of sweetness. I never usually comment but i just had to as i was going to be using it again. So thank you!

    Reply
    • Whitney says

      September 27, 2020 at 4:36 pm

      I’m so happy to hear you love this recipe, Iqra! I’ll have to try salted butter sometime and see how it tastes!

      Reply
  84. Lauren says

    September 28, 2020 at 4:32 pm

    Hi Whitney,

    I am excited to give this icing recipe a go. I am wanting to pipe some stars and rosettes as decoration on to a cake. Once I have filled the cake layers, made a crumb coat and re-iced the cake with the recipe above should I add additional powder sugar to the remaining icing to make it a medium consistency for piping? Do you typically make two different icing batches? One for filling and decorating the cake and another batch for decorating?

    Thank you for the tips!

    Reply
    • Whitney says

      September 29, 2020 at 8:34 am

      Hi Lauren! I usually do add just a little bit more powdered sugar to the remaining buttercream for decorative piping, but only if the buttercream seems too thin to hold it’s shape when piped. I make one big batch of buttercream for everything and just add additional powdered sugar (literally just mix a little bit in at a time) as needed when I get to the piping part. Hope that helps!

      Reply
  85. Stacey says

    October 3, 2020 at 7:34 pm

    Hi Whitney,
    I followed your smash cake recipe for my niece’s smash cake. My sister asked for an exposed/rustic cake look so I would only need to fill and crumb coat the 3 layer 4″ cakes. Do you think I would have enough buttercream if I halved this recipe?
    Thank you!

    Reply
    • Whitney says

      October 4, 2020 at 8:33 pm

      Hi Stacey! You would totally have enough to fill and frost this cake with a semi-naked finish if you half the recipe.

      Reply
  86. Athena says

    October 7, 2020 at 1:32 pm

    I can’t have lactose especially can’t have any thing with whole milk or heavy cream or anything I can have foods wit small amounts of like skim milk but sumtimes get sick from that but what can I do to make it still?

    Reply
    • Whitney says

      October 8, 2020 at 8:12 am

      Hi Athena! You can make this dairy free by substituting an equal amount of vegan butter for unsalted butter and an equal amount of dairy-free milk of your choice (I love coconut milk with this recipe). Enjoy!

      Reply
  87. jane says

    October 12, 2020 at 10:56 am

    Hi…I’m making a taller(5 – 1 inch layers) 6 inch round cake….so I’m guessing will I need 3x the recipe? Or 4? Should I use the basic recipe consistency to fill between the layers, then add extra milk for the thinner consistency you mention for the outside?
    Thank you

    Reply
    • Whitney says

      October 16, 2020 at 8:47 am

      Hi Jane! For a tall 6 inch round cake I would use 2.5x the recipe. That should be more than enough to fill and frost the cake. The recipe works for filling and frosting as-is, no need to alter the consistency!

      Reply
  88. Tammy says

    October 12, 2020 at 8:33 pm

    Hi Whitney! I am making a 4 tier cake that will be covered in fondant. Would this recipe work for filling the layers and frosting under the fondant? And if yes, which version should I use, thin, medium or thick?

    Reply
    • Whitney says

      October 16, 2020 at 8:46 am

      Hi Tammy! This recipe will work for filling and frosting under fondant. I would just use the recipe as-is, no need to alter the consistency. Make sure the frosted cake is nice and chilled before adding the fondant on top! Hope that helps!

      Reply
  89. Antonietta says

    October 21, 2020 at 11:20 am

    Hi!
    I was wondering if I could substitute fresh table cream (18%) instead of whole milk or whipping cream and if so how much would I use? Thank you and I love your YouTube videos! So informative!
    Antonietta:)

    Reply
    • Whitney says

      October 23, 2020 at 6:54 am

      Hi Antonietta! Thanks so much for the kind words! I’ve never tried that before but I’m sure it would work just fine to sub in an equal amount for the whole milk in this recipe.

      Reply
  90. Sanah says

    November 15, 2020 at 8:21 pm

    Hi Whitney is me, I’m making your buttercream aswell because I’m gonna be using this to ice the cake in which you know is 6 inch and 3 layers so how much do I need like do I double this recipe to frost and pipe on 3 6inch cake layers or is this enough? Thnx

    Reply
    • Whitney says

      November 19, 2020 at 2:50 pm

      I would double the recipe to fill, frost, and pipe additional details on a cake of that size 🙂

      Reply
  91. Amanda says

    November 19, 2020 at 6:30 am

    Thank you so much, i’ve learned a looot with your blog
    Lots of love from Brazil!

    Reply
    • Whitney says

      November 19, 2020 at 2:38 pm

      Yay, Amanda!! That makes me so happy!!

      Reply
  92. Kim says

    November 29, 2020 at 6:09 am

    Hi As daft as it sounds I wondered if this would change the way the buttercream comes out if only mixing by hand. Or would you suggest to use an electric mixer? Thank you

    Reply
    • Whitney says

      November 30, 2020 at 7:15 am

      Hi Kim! I definitely recommend mixing with an electric mixer just because it would be near impossible to whip the butter without an electric mixer of some sort (hand mixer or stand mixer).

      Reply
  93. Becki says

    December 11, 2020 at 9:18 am

    5 stars
    This is my fav buttercream recipe but was wondering do you think you could you add melted white chocolate to this?

    Reply
    • Whitney says

      December 14, 2020 at 12:42 pm

      Hi Becki! So happy you love this buttercream recipe. I already have a white chocolate buttercream recipe on my blog here: https://sugarandsparrow.com/white-chocolate-buttercream-recipe/ that is what I recommend if you want to make a white chocolate flavored buttercream. Enjoy!

      Reply
  94. Anna Leticia says

    December 22, 2020 at 3:29 pm

    Which do you think made the buttercream better the milk or the heavy whipping cream?

    Reply
    • Whitney says

      December 22, 2020 at 3:33 pm

      The buttercream tastes the same whether you use milk or heavy whipping cream, but the heavy whipping cream makes the frosting a little bit thicker. Hope that helps!

      Reply
  95. Corina says

    December 27, 2020 at 3:58 pm

    Do you have a video/blog on storing buttercream?

    Reply
    • Whitney says

      December 27, 2020 at 7:32 pm

      Hi Corina! I don’t have a video or blog on that, but here’s what I do: I place the buttercream into an airtight tupperware container and store it in the refrigerator for up to two weeks, then when I’m ready to use it I put it out on the counter for a few hours to bring it to room temp. Then, I put it back into my stand mixer and mix on low until it’s smooth. Hope that helps!

      Reply
  96. Sanah says

    December 28, 2020 at 1:00 pm

    Hi, I made your cake for my birthday and it tasted amazing so I’m gonna make it again this time I just want to add whipped double cream and chocolate between the layers instead of buttercream so how much will I need to just frost the outside and pipe on top? Like shall I just make this much? Half it? Just let me know xx

    Reply
    • Whitney says

      December 29, 2020 at 9:36 pm

      I’m so happy to hear that, Sanah! To make enough of this frosting for frosting the outside of the cake and piping on top, I would just make this recipe as-is.

      Reply
      • Sanah says

        December 30, 2020 at 5:49 am

        Thank you Whitney

        Reply
  97. Chathurya says

    January 1, 2021 at 6:27 am

    For the crumb coat and frosting for 3 6’layers cake how much of this needed?

    Reply
    • Whitney says

      January 3, 2021 at 4:09 pm

      Hi Chathurya! For crumb coating and frosting a cake, this recipe will be enough as-is. I recommend doubling it if you’re planning on using it as a filling as well.

      Reply
  98. Fizza says

    January 10, 2021 at 1:40 pm

    Hey Whitney
    How much would I need to crumbcoat and add extra decorations such as flowers etc to a 2 layer 8 inch cake?

    Reply
    • Whitney says

      January 12, 2021 at 8:55 pm

      Hi Fizza! I would double the recipe to have enough for crumb coating and adding floral decorations to a cake of that size.

      Reply
  99. Catalina says

    January 12, 2021 at 1:06 pm

    Hi Whitney! I have a problem…the powdered sugar does not dissolve with the butter. The buttercream is grainy. How can I prevent this? Thanks a lot!

    Reply
    • Whitney says

      January 12, 2021 at 9:06 pm

      Hi Catalina! Usually when the buttercream is grainy it’s either because the powdered sugar needed to be sifted. If you did sift the powdered sugar, then check to see that the milk was room temperature (if it’s too cold, it won’t properly dissolve the sugar) and give it a little more time to mix at the end of the recipe so that the sugar has a chance to dissolve. Keep the mixer on low speed and mix for a minute or two and that graininess should be gone! Hope that helps!

      Reply
      • Catalina says

        January 22, 2021 at 11:36 am

        Thank you so much!

        Reply
  100. Carolyn says

    January 22, 2021 at 11:34 am

    Hi Whitney! Thanks so much for the recipe. I was wondering if I can substitute Swerve Confectioners for the powdered sugar and still have the same consistency. Thank you!

    Reply
    • Whitney says

      January 24, 2021 at 9:02 am

      Hi Carolyn! I have never tried substituting the powdered sugar in this recipe, so I am not sure how it will turn out but you are certainly welcome to experiment!

      Reply
  101. Sara says

    January 28, 2021 at 7:08 am

    Hi,

    Will this vanilla buttercream recipie be enough to coat and crumb coat a 6inch cake?

    Thank you x

    Reply
    • Whitney says

      January 29, 2021 at 2:13 pm

      Hi Sara! I would double the recipe if you plan on filling the cake with this buttercream as well as crumb coat and frost it. If you’re just crumb coating and frosting, one batch will be just fine.

      Reply
  102. Kathy says

    January 29, 2021 at 8:00 am

    What is the filling you use on your video for smooth buttercream? Could I use a ziplock bag as a piping bag to put frosting on cake?

    Reply
    • Whitney says

      January 29, 2021 at 2:11 pm

      Hi Kathy! This basic vanilla buttercream recipe is the one I’m using in the video for smooth buttercream. And yes – a ziplock would work fine in a pinch, but I do recommend getting actual piping bags at some point if you find yourself decorating cakes regularly.

      Reply
  103. Diana Namale says

    February 4, 2021 at 11:28 am

    Hello. Can I use this buttercream for crumb coating.?

    Reply
    • Whitney says

      February 4, 2021 at 9:13 pm

      You certainly can, Diana!

      Reply
  104. Kathy says

    February 13, 2021 at 7:01 am

    Can a frosted cake with this buttercream sit at room temperature or does it need to be refrigerated?

    Reply
    • Whitney says

      February 14, 2021 at 6:18 pm

      Hi Kathy! A frosted cake can sit at room temp for 3-4 days – the sugar in this recipe preserves the little amount of dairy in it, making it totally fine to leave out. I usually store mine in the refrigerator to preserve the details and remove it from the fridge about an hour or two before serving to bring it to room temp (cake always tastes better at room temp), but you can totally just leave it out of the fridge if you want to!

      Reply
  105. Zoe says

    February 27, 2021 at 8:15 am

    Hi Whitney,
    Thanks a lot for the recipe and the tips! I’m planning ok making a 9 inch wide and 4 inch high round cake, is one recipe of buttercream enough to make a crumb coat and frost the cake?
    Love from Germany,
    Zoe

    Reply
    • Whitney says

      February 28, 2021 at 7:33 pm

      Hi Zoe! One batch of this buttercream will be enough for crumb coating and frosting a cake of that size. If you want to use it as a filling as well, I would double the recipe. Enjoy!

      Reply
  106. Beth says

    February 27, 2021 at 10:55 am

    Hi there, just wondering if you recommend a certain brand of powdered sugar for your recipes.

    Reply
    • Whitney says

      February 28, 2021 at 7:34 pm

      Hi Beth! I almost always use C&H but have had fine luck with generic store brand powdered sugar as well.

      Reply
  107. Shabina says

    February 27, 2021 at 11:40 am

    5 stars
    Made this last night and it was amazing!!!! Doubled the recipe and it came so perfect, with the perfect amount of sweetness!!!! Thank you all the tips!!!!

    Also hellow from Portland!!!

    Reply
    • Whitney says

      February 28, 2021 at 7:34 pm

      Yay, Shabina! So happy you love this recipe!

      Reply
  108. Aysu says

    March 6, 2021 at 5:42 am

    Powder sugar is not melted in the vanilla cream. What is wrong

    Reply
    • Whitney says

      March 7, 2021 at 9:49 pm

      Hi Aysu! If your powdered sugar hasn’t dissolved, it most likely just needs a little more time to come together. Try mixing it on low speed for a minute or two longer and feel free to add a couple more tsp of room temperature milk to give the mixture more liquid to dissolve with.

      Reply
  109. Amy Miller says

    March 31, 2021 at 4:18 am

    Super excited to try this recipe for a birthday cake & 24 cupcakes order this weekend. Just curious how I can achieve the amount of buttercream I will need for the cake and cupcakes?

    Reply
    • Amy Miller says

      March 31, 2021 at 4:20 am

      I’ll be making a 2 layer cake half chocolate half vanilla.

      Reply
    • Whitney says

      April 1, 2021 at 9:39 am

      Hi Amy! I would triple my vanilla buttercream recipe to make enough for filling and frosting a two-layer cake + frosting 24 cupcakes 🙂 enjoy!

      Reply
  110. Mandel says

    April 5, 2021 at 9:59 am

    This is great, can I use a hand mixer and get the same results?

    Reply
    • Whitney says

      April 6, 2021 at 2:07 pm

      You sure can, Mandel! Enjoy!

      Reply
  111. Savannah Marie says

    April 5, 2021 at 10:10 am

    Hello, Whitney! I am making a smash cake for my girls’ first birthday! Since i don’t give them sugar, they are too little, do you have any recommendations for sugar substitute or just making it healthier/safer for tots? Thanks!

    Reply
    • Whitney says

      April 6, 2021 at 2:07 pm

      Hi Savannah! There really isn’t a good substitute for powdered sugar in this buttercream recipe. Instead, I would look around for a low sugar frosting alternative like this one: https://www.yummytoddlerfood.com/recipes/desserts/best-smash-cake-with-yogurt-frosting/

      Reply
  112. Patrícia says

    April 11, 2021 at 11:32 am

    does icing sugar have corn starch? here in Brazil we use different names there I always doubt, it’s for the sugar that has corn starch, right?

    Reply
    • Whitney says

      April 12, 2021 at 9:03 pm

      I didn’t realize it had cornstarch in it, but after Googling, it does! This is the brand I use: https://amzn.to/326pCSi

      Reply
  113. Grace says

    April 21, 2021 at 1:45 am

    Thanks, Love from Tanzania

    Reply
  114. Owusuaa says

    April 24, 2021 at 5:28 am

    Hello Whitney

    Greetings from Ghana

    We predominantly have evaporated milk. Would it work out as a substitute for whole milk?

    Reply
    • Whitney says

      April 27, 2021 at 10:16 am

      Hi Owusuaa! I’ve never tried this recipe with evaporated milk, but I think it would work just fine!

      Reply
  115. Tanaka says

    April 30, 2021 at 3:46 am

    Hie Whitney. Im definitely going to try this. I would like to know if I can use it under fondant and which consistency I would need to make for putting ubder fondant? Thank you. Much love from South Africa

    Reply
    • Whitney says

      April 30, 2021 at 7:50 pm

      Hi Tanaka! This recipe works beautifully under fondant and you can make it as-is!

      Reply
  116. Lane says

    May 7, 2021 at 9:20 am

    Hi there I was wondering how long this would last on a cake in an airtight container at room temperature.

    Thanks

    Reply
    • Whitney says

      May 9, 2021 at 8:09 pm

      Hi Lane! This buttercream lasts for 1-2 days at room temp in an airtight container or up to two weeks in the refrigerator. When you’re ready to use it, re-whip it with your stand mixer on low for about 30 seconds to bring it back to frosting consistency. Enjoy!

      Reply
  117. Sarah Davies says

    May 9, 2021 at 1:54 pm

    Just wanted to say I absolutely love how you show and explain everything on your pages. I’m going to try all of these techniques. I realise that must be why I’ve been struggling frosting my cakes it’s not smooth enough

    Reply
    • Whitney says

      May 9, 2021 at 7:57 pm

      Yay, Sarah! So happy to help!

      Reply
  118. Tony says

    May 16, 2021 at 12:47 pm

    Hiya, recipe is wonderful! With the kosher salt does it need to be fine or will it not matter if it’s coarse? Just worried about lumps of salt in the buttercream?

    Reply
    • Whitney says

      May 17, 2021 at 7:38 pm

      Hi Tony! I use coarse kosher salt and find that it dissolves just fine in the buttercream. You could certainly use a finer salt and be good with that too!

      Reply
  119. Claire says

    June 13, 2021 at 12:02 pm

    5 stars
    This was the best buttercream frosting recipe I have ever used and I’ve been baking for 15 years! If I wanted to tweak the recipe to make it as light/whipped as possible, what would you recommend?

    Reply
    • Whitney says

      June 13, 2021 at 8:07 pm

      Yay, Claire! That’s amazing to hear. If you want to make it as light/whipped as possible, I’d recommend using heavy whipping cream for the liquid.

      Reply
  120. Andrea says

    July 4, 2021 at 2:56 pm

    Hi there! Will this be enough for a crumb coat and a final layer? Thanks so much!

    Reply
    • Whitney says

      July 7, 2021 at 2:53 pm

      Hi Andrea! It’s definitely enough for a crumb coat and final layer for a triple layer 6 or 8 inch cake. If you’re using it as filling as well I would double it.

      Reply
  121. Marie says

    July 6, 2021 at 2:16 pm

    5 stars
    I have been trying to make a REALLY good Buttercream icing (mainly recipes that have Shortening & have not had ANY luck with them. I came across yours with just ALL butter & I have got to say: I FREAKING LOVED IT!! I followed your recipe to the “T” & it was PERFECT!! As is, I was able to pipe beautiful rosettes. It held up TERRIFIC!! However, I do have a question or 2. How much of this recipe should I make to fill & frost a 3 Layered 8 inch cake? Since ratios will obviously change, should I be careful on how much salt gets used to counteract some of the sweetness? Thank you again for this recipe. This will be my Buttercream Recipe from here on out.

    Reply
    • Whitney says

      July 7, 2021 at 3:06 pm

      Yay, Marie! I am so happy to hear that you love this recipe as much as I do! To answer your questions, 1) I would make 2.5x the recipe to fill and frost a triple layer 8 inch cake and 2) You should be totally fine scaling up the salt, as that is what will counteract the sweetness, but definitely taste the buttercream to see if you need more. Enjoy!

      Reply
  122. Abby says

    July 20, 2021 at 4:42 pm

    I’m wanting to make a unicorn cake with this buttercream, will a double batch of this generously cover a 2 layer cake?

    Reply
    • Whitney says

      July 27, 2021 at 9:13 am

      Hi Abby! For a two layer cake, a double batch of this recipe will give you a generous amount for both filling and frosting the cake

      Reply
  123. Julie Allen says

    August 13, 2021 at 7:36 am

    Hi Whitney, I’m wanting to fill and crumb coat a 2 layer 9” cake. What quantity do I need please. Love from Julie in Derbyshire, UK

    Reply
    • Whitney says

      August 15, 2021 at 9:27 am

      Hi Julie! To fill and crumb coat a cake of that size you’ll just need one batch. Enjoy!

      Reply
  124. Elaine says

    August 17, 2021 at 10:24 pm

    I’m planning to you several of your recipes and tips to make a fault line lego cake for my sons birthday. Just wondering does the cake need to be refrigerated after I buttercream it? I’m putting some fondant deco inside the fault line so am worried the fondant will bleed/have condensation if I fridge it

    Reply
    • Whitney says

      August 20, 2021 at 2:44 pm

      Hi Elaine! That sounds like such a fun cake! I usually refrigerate my cakes after frosting them to preserve everything and I’ve never had problems with fondant decorations in the refrigerator overnight as long as they’re fully set (dry). Hope that helps!

      Reply
  125. Stepheny says

    August 29, 2021 at 12:02 pm

    5 stars
    Great easy directions to follow. Thank you for sharing. What are your thoughts on using shortening?

    Reply
    • Whitney says

      August 29, 2021 at 9:30 pm

      Yay, Stepheny! So glad you love this recipe. I actually just made this recipe with half shortening and half butter and it turned out very tasty and more heat stable. I would recommend high ratio shortening or any vegetable shortening that isn’t zero trans fat.

      Reply
  126. Vic says

    September 2, 2021 at 11:06 pm

    The recipe looks lovely. I’m covering a 2 layer 8” cake. I want to practice making a really smooth finish and do a crumb coat. How much should I make?

    Reply
    • Whitney says

      September 3, 2021 at 9:41 pm

      Hi Vic! You’ll just need one batch of this recipe if you’re not planning on filling the cake with it. It’ll make a little more than enough for a crumb coat and finish on a cake of that size. Enjoy!

      Reply
  127. Victoria says

    September 26, 2021 at 8:23 pm

    Hi there! Wondering if you can make this and pipe your cupcakes the night before you need them and if they would stay out at room temp? Thanks so much!

    Reply
    • Whitney says

      September 27, 2021 at 7:21 pm

      Hi Victoria! You could absolutely pipe your cupcakes the night before and leave them at room temp overnight. I do that all the time and they stay fresh. Enjoy!

      Reply
  128. Nanette says

    November 9, 2021 at 11:00 am

    5 stars
    Hi could I add lemon curd to buttercream for a more lemon flavour thanks

    Reply
    • Whitney says

      November 10, 2021 at 9:07 am

      Hi Nanette! I’ve never tried that before, but it sounds like it could work! Feel free to experiment!

      Reply
  129. Mary says

    January 7, 2022 at 3:40 am

    Hi Whitney wil try ur recipe it sound

    Reply
  130. Ruth Morris says

    January 8, 2022 at 2:01 am

    Hey Whitney, I love this recipe and want to use it to decorate my daughter’s wedding cake. It will be a 3 tier semi naked cake with 3 layers in each tier. The tiers will be 12, 10 and 8 inch. How much buttercream will I need to fill and do the semi naked frosting please, thank you, Ruth

    Reply
    • Whitney says

      January 8, 2022 at 10:04 pm

      That’s amazing, Ruth! Congrats on your daughter getting married and how fun that you get to make the cake! I would make 6x the recipe to have enough for filling + semi naked frosting on a cake of that size. Hope that helps!

      Reply
  131. Chelly says

    January 12, 2022 at 9:22 am

    Love your buttercream. I am making a three layer 8in birthday cake for my granddaughters birthday. How much frosting do you think I need to make to frost and decorate?

    Reply
    • Whitney says

      January 14, 2022 at 10:02 pm

      How fun, Chelly! For a cake of that size, you’ll need 1.5x the recipe to frost and decorate. If you’re using the buttercream as filling also, I would make 2.5x the recipe. Enjoy!

      Reply
  132. K8long says

    February 3, 2022 at 8:33 am

    Would this work well for cake pops? I will be freezing the cake balls on sticks for 2 weeks and wondered if it would be ok with this frosting? I am super excited to try! Using the rest for a mini cake to go with the cake pops

    Reply
    • Whitney says

      February 3, 2022 at 8:46 pm

      Hi there! This recipe works wonderfully for cake pops. Enjoy!

      Reply
  133. Amy Raymond says

    February 12, 2022 at 2:19 am

    Hiya I just wondered if you use clear vanilla extract or not for this? I want to make a nice white coloured butter cream (I have some whitener) thank you 🙂

    Reply
    • Whitney says

      February 12, 2022 at 1:33 pm

      Hi Amy! I don’t, but if you use clear vanilla extract it will be a bit more white. Instead, I beat the butter for about 7 minutes in the beginning of the recipe to lighten the color of the butter significantly, then the overall buttercream ends up being more white in color. If I want a bright white buttercream I add a little AmeriColor Bright White. Clear vanilla extract would be helpful if you’re going for a super white buttercream though!

      Reply
      • Amy Raymond says

        February 15, 2022 at 2:04 pm

        5 stars
        Thank you so much. My son turns 7 next week and I’ve made him a cake every year for his birthday since he was born. I love decorating the cakes and coming up with fun designs but I tend to shy away from the actual baking and have always used pre-made icing. You inspired me to make my own buttercream this year and I’m so pleased I did. I have just prepared mine tonight ready to ice my sons cake later in the week, I’m so happy with it, it’s so creamy and lovely and white. I did 3 x your recipe as I’m towering 3 or 4 layers and wanted to have plenty to play with when icing the cake – so I added about 4 tsp of whitener, I noticed it went a bit stiffer after that (I assume that’s normal with the extra powder) so added another spoonful of milk, hoping that will be ok. Do you find it needs any more milk after storing in the fridge or is the whisking enough alone? Thank you again, all your advice has made my baking adventures so much easier!!

        Reply
  134. Sarah says

    February 22, 2022 at 12:47 pm

    This is my favorite recipe! I use it all the time and it always gets good reviews. I am needing to make a lemon buttercream. Can I just exchange out the vanilla for lemon extract and maybe add some lemon zest?

    Reply
    • Sarah says

      February 22, 2022 at 2:36 pm

      I tried it and it turned out great. Followed your regular recipe and substituted lemon extract for the vanilla and added the zest of one lemon. It was definitely lemon frosting with a hint of tart without being too overpowering.

      Reply
  135. Katherine EVANS says

    February 27, 2022 at 7:38 am

    How much Buttercream for a 6 inch cake x 3 cakes depth 3 inches to fill and coat also the same for a 8 inch cake x 3 cakes to fill and coat depth 3 inches and a 10 inch x 3 cakes depth 3 inches to fill and coat .

    Kind regards

    Katherine

    Reply
    • Whitney says

      February 28, 2022 at 1:33 pm

      Hi Katherine! For a triple layer 6 inch cake, 1.5x the recipe. For a triple layer 8 inch cake, 2x the recipe. For a triple layer 10 inch cake, 2.5x the recipe. So the grand total would be 6x the recipe to fill and frost those three cakes. Hope that helps!

      Reply
  136. joan Johnson says

    March 3, 2022 at 6:28 pm

    how do you make your crumb frosting?

    Reply
    • Whitney says

      March 6, 2022 at 3:07 pm

      Hi Joan! I just use whatever I’ll be frosting the cake with as the crumb coat. This buttercream recipe works wonderfully as a crumb coat!

      Reply
  137. amanda says

    March 15, 2022 at 8:15 pm

    Making this tomorrow for a giant wedding cake! Question… have you ever replaced the vanilla extract with lemon juice in this recipe? I saw the question about lemon curd, which is a good idea… wonder if that worked?!

    Reply
    • Whitney says

      March 18, 2022 at 8:31 am

      Hi Amanda! You could totally use lemon juice as a sub for part of the vanilla, or even better, use lemon extract! I’m not sure about lemon curd but my hunch is that it would work. It would probably tint the buttercream yellow though.

      Reply
  138. Lori says

    April 6, 2022 at 3:11 pm

    5 stars
    Whitney, You are absolutely right. This is the BEST buttercream I have ever made! Thank you so much for sharing your recipe. Now I can’t wait to try your cream cheese icing. I am so glad I discovered your website! I am in the Pacific NW as well!

    Reply
    • Whitney says

      April 7, 2022 at 2:41 pm

      Yay, Lori! I’m so happy you loved this recipe and can’t wait for you to try the cream cheese buttercream recipe. Yay for the PNW!

      Reply
  139. Laura says

    April 29, 2022 at 2:52 pm

    Hi there I have made your Perfect Vanilla Cake Recipe and so far it really is perfect !!

    I plan to glaze this cake, I would like to make 1 layer with jam and cream but I am not sure what to recipe to use for the cream part ???

    should I use this butter cream ?? will it hold up one layer of cake and taste good?

    kind regards
    Laura

    Reply
    • Whitney says

      April 29, 2022 at 8:32 pm

      Yay, Laura! I’m so happy you love my vanilla cake recipe as much as I do! This buttercream would be perfect for pairing with jam and glaze. It’s definitely what I would use – I use it to fill, frost, and decorate the majority of my layer cakes!

      Reply
      • Laura says

        April 29, 2022 at 9:51 pm

        woohoo ! Thank you for the reply, I assume the stiff consistency would be best to use ?

        Reply
  140. Samantha says

    May 4, 2022 at 4:39 pm

    Can buttermilk be a substitute for heavy cream/Milk?

    Reply
    • Whitney says

      May 5, 2022 at 3:52 pm

      Hi Samantha! You can technically use buttermilk as a sub, but since it has more of a bitter taste that will reflect in the resulting buttercream. If you like the taste of buttermilk, go for it!

      Reply
  141. Nivia says

    May 15, 2022 at 8:19 pm

    5 stars
    THIS IS ABSOLUTELY FABULOUS!!!! question… can it be left out but kept in. Cool dry place for 24-48 hours?

    Reply
    • Whitney says

      May 16, 2022 at 9:47 pm

      Yay, Nivia! I’m so happy you love this recipe 🙂 Yes – you can leave this at room temperature in an airtight container for 1-2 days, or if it’s already on a cake/cupcakes you can leave it out at room temperature for that long as well. Hope that helps!

      Reply
  142. kathy says

    May 18, 2022 at 11:37 am

    How much is needed for a 4 layer 8” cake? Crumb coat, filling, frosting and piping?

    Reply
  143. Trudie says

    June 1, 2022 at 9:10 pm

    If i want to make a cream cheese butter cream what is your ratio? I am making carrot cupcakes?

    Reply
    • Whitney says

      June 7, 2022 at 8:43 pm

      Hi Trudie! Here’s the Cream Cheese Buttercream recipe I use: https://sugarandsparrow.com/cream-cheese-buttercream-recipe/ enjoy!

      Reply
  144. Natasha says

    August 26, 2022 at 9:57 am

    I was wondering if this recipe yields enough for crumb coat, filing, and final layer

    Reply
    • Whitney says

      August 30, 2022 at 2:48 pm

      Hi Natasha! If it’s a three layer cake I would double the recipe to have enough for filling, crumb coating, and decorating.

      Reply
  145. Anne says

    August 31, 2022 at 3:22 am

    Hello,
    Can I use icing sugar mixture such as this one? I find sifting icing sugar takes too long!
    https://www.woolworths.com.au/shop/productdetails/96253/csr-icing-sugar-soft-mixture

    Reply
    • Whitney says

      August 31, 2022 at 11:35 am

      Hi Anne! I’ve never heard of icing sugar mixture before, so it would be an experiment, but it looks like it’s made for icing so it might be worth a try if you feel like experimenting. Otherwise you can skip the sifting of the powdered sugar so long as there are no large lumps in it. I rarely take the time to sift my powdered sugar anymore!

      Reply
  146. Judy says

    September 4, 2022 at 12:57 am

    5 stars
    Hello Whitney,

    my sister is getting married soon and I’m baking a wedding cake as a surprise.

    During my internet research, your blog and especially your vanilla buttercream recipe convinced me.

    However, I’m not so sure about the amounts. Maybe you can help me.

    The size of the cake is “12”, “10”, “8” and is planned with three layers of cake each.

    The cake should have a buttercream dam, crumb coat and a naked finish.

    How many batches of your recipe do I need for this?

    Thank you for your help.
    Warm greetings from Germany.

    Reply
    • Whitney says

      September 4, 2022 at 8:56 pm

      Hi Judy! I’m so excited for you to make your sister a wedding cake! For cakes that size and the type of decorating you’re doing, I would recommend 1 batch for the 8″ cake, 1 batches for the 10″ cake, and 2 batches for the 12″ cake (4 batches total). That will give you about 12 Cups of buttercream total. Let me know if you have any more questions! I’m cheering you on!

      Reply
  147. Janelle Whiting says

    September 6, 2022 at 4:06 am

    Thanks for your buttercream recipe!
    I’m planning to make an ice cream cake for my daughters birthday and I am wondering if buttercream flowers will work on an ice cream cake?

    Reply
    • Whitney says

      September 14, 2022 at 7:44 pm

      Hi Janelle! Buttercream flowers would look lovely on and ice cream cake and will totally work!

      Reply
  148. Wadha says

    October 6, 2022 at 1:07 pm

    Hello!!
    Can I double the recipe
    Or should I make separate batches?

    Reply
    • Whitney says

      October 6, 2022 at 9:00 pm

      Hi Wadha! You can totally double this recipe!

      Reply
  149. TS says

    February 12, 2023 at 3:36 pm

    Hello! I’m so excited to make this for my daughters birthday. I just remembered that my niece is dairy free! Would I be able to use Lactaid instead of whole milk? Will doing that effect anything?

    Reply
    • Whitney says

      February 12, 2023 at 8:42 pm

      Hi there! You can absolutely sub the milk in the recipe for any non-dairy milk and if you need to sub the butter as well, here’s the vegan version of this recipe: https://sugarandsparrow.com/vegan-vanilla-buttercream-recipe/

      Reply
  150. isabella says

    March 12, 2023 at 11:12 pm

    Hi, Whitney Stable Buttercream Recipe for Hot Weather…..
    kindly I would like to talk to you privately, but first of all you the best n the world. the cream is amazingly fantastic and perfectly said in hot weather it is an incredibly Stable Buttercream Recipe for Hot Weather waoo grate and it is so soft a perfect to use I thought hope it perfects exactly it stayed perfectly and wwwww. thankyou from my heart I wish to talk to you privately thank you thank you

    Reply
    • Whitney says

      March 13, 2023 at 2:12 pm

      Yay, Isabella! I’m so happy to hear that the heat stable buttercream worked so well! Thanks for letting me know it was a hit 🙂

      Reply

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  1. Mermaid Cake and Mermaid Party - The LaLa Way says:
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    […] I let all the layers cool, I moved on to the buttercream. This has been my go to buttercream since I made my niece’s unicorn cake 2 years ago. My mom […]

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(Ad) Buttercream Embroidery Cake Tutorial🧵🌸🎂 to celebrate March being National Craft Month, I decided to try out some new buttercream piping techniques and make the embroidery cake of my dreams! It ended up being so fun + easy with the perfect cake decorating supplies from @joann_stores 🙌🏼 Here’s how to make this happy little Spring-inspired cake:⁣
⁣
1️⃣ Frost your cake with a smooth buttercream finish and chill for at least 20 minutes.⁣
2️⃣ Use floral cookie cutters to imprint the buttercream.⁣
3️⃣ Outline the shapes using Wilton tip 2 or 3, then fill in the shapes with lines of buttercream piping. For some of the flowers, start at the edge of the shape and pipe a series of lines that connect in the center. For others, experiment with ways to fill in the shape with parallel lines, dots, or other embroidery-inspired piping. ⁣
4️⃣ Freehand some tiny dotted flowers and floral accents using those same piping techniques wherever your heart desires!⁣
⁣
The full tutorial + video for this pretty floral embroidery cake is linked in my bio! It’s the perfect way to welcome Spring 🌸⁣
⁣
#handmadewithjoann #joannpartner #embroidery #embroiderycake #baking #floralcake #cakeideas #buttercreamcake #bake #cakesofinstagram #cake #buttercream #cakelover #cakeart #nationalcraftmonth
Yellow Cake + Chocolate Frosting (aka Classic Birt Yellow Cake + Chocolate Frosting (aka Classic Birthday Cake) 🙌🏼 🥳 this one is extra nostalgic for me because it’s what my mama made for all my birthdays growing up 💛 this recipe rivals the box mix: super moist and fluffy layers of classic yellow cake (naturally colored with egg yolks) + silky smooth chocolate buttercream. Top with rainbow sprinkles for extra fun! 🎉⁣
⁣
Find this recipe linked in my bio + on page 147 of my book, Anyone Can Cake ✨⁣
⁣
#birthdaycake #yellowcake #chocolatefrosting #chocolatebuttercream #sprinkles #layercake #cakelover #cakesofinstagram #cake #bake #bakingfun #bakedfromscratch #anyonecancake #cakeideas #cakedecorating
Ombré Rainbow Sheet Cake 🌈🥳 for St. Patrick Ombré Rainbow Sheet Cake 🌈🥳 for St. Patrick’s Day or any day, because rainbow cakes are year round if you ask me 🫶🏽⁣
⁣
🎨 colors: custom mixed with @wiltoncakes color right food coloring system ⁣
🌈 piping tips: @wiltoncakes 1M for the rosettes, 104 for the ruffles, 32 for the swirls and stars⁣
⁣
#ombrecake #rainbowcake #sheetcake #cakedecorating #rainbow #stpatricksday #buttercreampiping #pipingskills #bakingfun #satisfyingfood #bake #cakeideas #cakelovers
I wish you could see that the inside of this cake I wish you could see that the inside of this cake had crushed Cadbury Mini Eggs sprinkled between each layer 😍 best Easter candy of all (name a better one, I dare you!) 🙌🏽 ⁣
⁣
#ombrecake #cadburyeggs #cakedecorating #chocolate #ganache #dripcake #eastercake #cakeideas #cakelover #bakingfun #cake
This Mint Chocolate Chip Cake is just so dreamy 😍🫠 if you’re a fan of the ice cream (or just mint chocolate in general) it’s a must try: layers of ultra-moist mint chocolate cake, mint buttercream studded with chocolate chunks, and decadent chocolate ganache 🙌🏽 find the recipe in my book, Anyone Can Cake AND there’s a version of this recipe that incorporates @girlscouts Thin Mint cookies at sugarandsparrow.com 💚 ⁣
⁣
#mintchocolate #chocolatecake #cakedecorating #chocolate #ganache #dripcake #mintchocolatechip #cakeideas #anyonecancake #bakedfromscratch #baking #cake #cakesofinstagram

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